Aaron, on a personal note...I am a Canadian who grew up speaking English as a first language, with a reasonable amount of French as well, having lived in Quebec for a few years. I moved to Mexico to work in IT for a university for a year, in a small town where few people spoke English, and it was 99.999% Spanish. I had to learn fast, and I had to live, work, shop, pay bills, and deal with everything in a language I hardly knew when I first arrived. It takes a lot out of you, even on days where you're not actually "doing" anything...so I know what its like, and the kind of stress you mentioned in your ad segue. I just want to say, your English is exceptional, and way better than my second or third languages are. Thank you for everything you do!
I like your videos, because you explain in details which ingredients can be replaced with more affordable ones and how that changes the taste. And the part where you show how to use leftovers is the best. It's much more than a recipe
A trick I learned from making the marinated eggs for Ramen is use a small but tall container. Put your eggs in the marinade and put a piece of paper towel on top. Make sure to soak paper towel in the marinade by pushing it down. It will keep soaking the marinade and coat the side the is not in the marinade.
Aaron, you're like a mind reader or something. I've been watching every video and reading every article about these eggs I could find, for the last 2 days now. Trying to figure out the best way to make them. Your video was published literally just in time, as I was planning to make some tomorrow for the first time.
@@AaronandClaire I certainly will. I'm making your gochujang alfredo tonight, for the third or fourth time. If I had to estimate, I'd say about 28.5714% (2/7) of everything I cook these days is based on your recipes and videos.
Get My COOKBOOK amzn.to/3yZy1ro Get Written Recipes here! bit.ly/3SXCLYP Subscribe Aaron & Claire bit.ly/2XbCKSH Support This Channel!! bit.ly/32qfmnJ Our Instagram instagram.com/aaron_and_claire/
#AeronandClaire @05:15 An even better way to get rid of the uneven marinading, is to just put a paper towel on the top and scoop some of the marinade on top. Also, line the bowl with paper towels to prevent the area where the egg touches, from not marinading as well. Doing this will marinade the eggs all the way around and less work for you.
Another tip to avoid the bald spots on eggs, is to put a paper towel on top of them. It will get saturated with the marinade and colour the top of the eggs
No. Just put a plate on top. No paper towels in food lol. It's common sense. Did you just make that up? 😂 Don't be giving stupid advice if you're clueless. 😂
Thank you for the perfect soft boil egg. I love a runny yoke and always tend to overcook them. I think I'm also going to use that marinade on some chicken thighs. That would really give them some good flavor.👍🏻😋
OMGAWD!!! Delucious! Professionals cook, here! Glad to have the recipe, Chef! I am a type two diabetic. The next time I make them, I’m gonna cut the sugar in half. But I know they’ll still be extraordinary. I use the Serranos. I put a little sake and a little Japanese vinegar in as well. I just subscribed to your channel. These eggs are life-changing!
Pro tip: mix the marinade in a large ziplock bag and marinate the eggs right in the bag. Be sure to remove all the air before sealing. Lay it flat on a shelf of your fridge and simply flip the whole bag over a couple of times while they marinate.
@Aura983 Sorry, but I have no intention of stopping my use of disposable ziplock bags until the major sources of plastic pollution start doing their part. I have my reasons, and debating the issue with a random stranger in a RUclips comment section is another thing I have no intention of doing.
Once again, Aaron with the win! I had no idea that this even existed. Maybe I need to make a trip to Korea. It's just simple ingredients simply done. So easy!!! Thanks.
Aaron, I just wanted to say a huge thank you for your content - everything is so tasty and easy to make. You always keep in mind that some products might not be available in non-Asian countries. I lived in Thailand for 3 months and had to get used to the local groceries and cooking habits. I watched your videos every day to find new recipes to try, and it made it easier to find all the ingredients in Thai stores. Thank you for everyday inspiration and tasty food on my table 🩷
This is one of my favorite things to do with eggs. I usually have a TON of eggs in the fridge and I usually boil several any time I have water heating on the stove (like for pasta or ramen or whatever else needs boiling.) When I make this, I usually make about 8 to 10 at a time, I add dried shiitake mushrooms to the marinade as well, then when I set up my rice in the rice cooker I add some of the mushrooms from the marinade. This usually also includes some of the marinade in the rice, and they all cook together. Then I top with an egg or two and some butter (and a spoonful or three of marinade). It is SO good and it makes for such a wonderful and easy breakfast!
That sounds delicious and it's another way to some of those mushrooms that I don't use often enough because I just run out of ideas for them. Thanks so much for that. I've made these eggs before and I love them but the addition of the mushrooms will take it up a notch.♥
I just received your cook book as a surprise gift from my mother. I'm so excited to try your recipes, they look delicious. Thank you for your hard work and generosity bringing these Korean dishes to us.
You are wonderful your English is amazing, your cookbook is stunning, and it has made me a better well well-rounded home cook. I love trying food from around the world. I love your videos and you and Clair are so cool.
Hi Aaron and Claire, just a quick question, I live alone and although I would certainly polish off the eggs within a few days, the marinade would go to waste if I can only keep it for a week, so can I freeze it? Loving the videos and your cookbook is fab, I would encourage everyone to buy it. Love from the UK 🥰🥰
Great personality!!! Thank you for the easy Korean recipes, I live in a town without a Korean restaurant. I grew up in a military town and always had access to fantastic Korean food and my best friend is a two hour drive and only get to visit once or twice per year. Thankfully she has all of eomeonim’s recipes down and she prepares a feast for the visits. I have been craving some marinated eggs. Tonight it’s without Chili’s but this weekend I’m going to find me a rich man to buy my Chili’s
Hi Aaron and Claire. Thanks for making this video. I’m always intrigued by those eggs every time I see them on a drama.😂 I also appreciate you sharing what to do with the leftover marinade . Love from Tennessee!🤗💕
OMG I was just looking for this recipe. I've been subscribed for years now and love the vibes of this channel-the food always looks so delicious! Thank youuu! I'm so excited to try this out!!
I made this today, I halved the marination required, as I wanted to make it for just a person. It turned out to be amazing! I wish I had some Calrose or sushi rice to go with it! It was not a great combo with Indian style rice (not basmati), but still tasted amazing!!! 😊
Love your channel! Love Korean food! I have tried to make some of your recipes and shared the food with friends. Thank you for making it simple for people like me who is not much of a cook.
Thank you so much for enjoying our videos! 🤗Sweetness needs to be there to balance out the saltiness of the soy sauce. You can replace it with stevia, but I recommend using half of the amount.
I’m actually very happy I discovered this RUclips channel! Can I use any soy sauce? I’m just super picky and have a preference of soy sauce, so I was wondering if it’d affect it negatively?
when you submere eggs into the boiling water, do you keep them in it for 7 minutes from that exact point, or do you wait until it goes back into the boil and then wait 7 minutes?
From when you put them in, eggs cook fast and won't drop the temp significantly enough to effect the cook time more than maybe 3 seconds. If it takes a while to boil, the eggs were too cold, take them out a bit earlier next time and add 30 seconds or so this time.
This looks amazing, but one question. If the eggs are soft boiled and then in the fridge for 6 hrs will they not go hard? Before you serve them do they need to be at room temperature for a set time? I really love all your recipes ❤
I'm not sure how your channel ended up in my feed. Possibly because I subscribe to Yeung Man Cooking? In any case I'm glad this video popped up! This recipe looks easy and delicious, and that marinade is so versatile. You do a great job with the explanation and cooking demo, Aaron. And Claire is adorable! Your cookbook looks excellent and I'm thinking about buying it. I am vegetarian so I'm wondering how many of the recipes are vegetarian or can be readily adapted? Thanks and keep up the great work!
WOW what a great addition to a soy, sake and mirin concoction I recently made to marinate eggs for a homemade beef ramen I made from scratch. Can't wait until our chickens lay a few more eggs so I can give this a try soon.
So funny...i just had to write down my "drug eggs" recipe for my husband today and then i see you posted this video this week. I love your recipe for this and will definitely give it a try. I had to give mine to my husband (a chef) because i make them all the time at home and hes starting a new project for a ramen food truck and wanted my eggs to sell with the ramen. I will definitely be sharing your recipe with him as well because the flavor profile of yours is quite a bit different than mine...
I am obsessed with these eggs. Have been for a while. And if I don't cook immediately with the extra sauce, I just distribute in my silicone ice cube trays, and freeze it. That way, when I want to add it to something, I just grab a couple of cubes and there we go! 😊
If I wanted to use my mirin with the soy instead of mixing sugar and vinegar, how much do you think would be a good substitute to maintain the same level of sweetness?
I have a quandary/question! I decided to try growing perilla leaves for fun...& they are exploding!!! I guess they like the OR coast! Are there longer term ways to use them besides the marinated leaves? I found one quick pickle w/ cabbage, any thing else that will last?? Leave them for seeds? My chickens are even getting them, as I have so much! Help!😅
How long are the eggs for after soft boiling them? I'm totally going to try this! I saw similar eggs on a couple Korean shows on Netflix and have wanted to give it a try! Looks yummy! ❤
KOREAN MARINATED EGGS Ingredients: 1/4 yellow onion 1 Cheongyang chili pepper (or serrano, jalapeno, etc.) (optional) 1 mild red chili (or red bell pepper) 2 green onions 2 garlic cloves 6 cups water 6 large eggs Hot steamed rice, about 1 cup (210g) for each serving Marinade: 1/2 cup (120ml) soy sauce 1/2 cup (120ml) water 2 tbsp sugar 1 tbsp white vinegar 1 tbsp toasted sesame seeds 1/2 tbsp toasted sesame oil 1/4 tsp black pepper
I just put the eggs in the marinade and took a taste of it and holy f…! I could chug down that whole bowl of marinade by itself! I’m excited for the final result tomorrow 💕
I don't know if you have eggs break on you in the water. I just recently learned that if you let the eggs sit in hot tap water for a few minutes, or while you are getting everything out, will help them not to break. Since I started doing this I have never had anymore cracked eggs. Just passing on the chef tips to other chefs. Thank you for the delicious recipe.
@@PlantDaddyGaming it's a little metal one, it's not exactly a basket but has a flat open bottom and a couple of little handles, kinda hard to describe. but yes, I steam them in a covered pot of shallow water for seven minutes and they come out perfect; whites nice and set and the yolk thick but runny.
I tasted these before and they were so good! How long do marinated eggs last and what's the longest amount of time they should be in the marinate? I tried some eggs that had been in the marinate for a couple of days and they tasted way too salty to me.
I accidentally left a batch in the marinade for 2 weeks. That was toooo looong! I prefer about 3 days to 5 days. If that makes them too salty for you, either soak only 24 hours, or adjust the sauce ingredients. Perhaps use a low sodium soy sauce and ideas like that. I've made this recipe 3 times so far, and am adjusting each time for my personal preference. Just remember to write down what you do, so you can remember the next time!
These look so amazing... I will most def try this with curry or carbonara samyang ramen. Thank you so much for this and allbof your amazing recipes. Even my own children (8, 10) and picky husband loves them. ❤
Welcome aboard. As a long-time viewer, with at least 15-20 of Aaron's recipes in my regular rotation, I can say it's worth the time to check out all of the videos on this channel. I blame him for why I now regularly buy gochujang in 3 kg tubs these days! :D
![Can't just have ONE! ADDICTIVE Korean Marinated Eggs Recipe [Mayak Eggs] 🇰🇷자꾸만 생각나는 맛! 반숙달걀장과 노른자장](http://i.ytimg.com/vi/1hdGrxm7PPQ/mqdefault.jpg)
![Can't just have ONE! ADDICTIVE Korean Marinated Eggs Recipe [Mayak Eggs] 🇰🇷자꾸만 생각나는 맛! 반숙달걀장과 노른자장](/img/tr.png)
Aaron, on a personal note...I am a Canadian who grew up speaking English as a first language, with a reasonable amount of French as well, having lived in Quebec for a few years. I moved to Mexico to work in IT for a university for a year, in a small town where few people spoke English, and it was 99.999% Spanish. I had to learn fast, and I had to live, work, shop, pay bills, and deal with everything in a language I hardly knew when I first arrived. It takes a lot out of you, even on days where you're not actually "doing" anything...so I know what its like, and the kind of stress you mentioned in your ad segue.
I just want to say, your English is exceptional, and way better than my second or third languages are. Thank you for everything you do!
Thank you so much for sharing your story and for your incredibly kind words! 🙏😍
you are so kind. this is the first time I heard a person who understands the difficulty most non-native English speakers are dealing with everyday.
That's me in Hong Kong. I can get around but its very stressful even if great fun.
Don’t agree, he speaks the language well but no one drags out the words and sentences like this ,sounds like a mixture of Mexican and Croatian
@@craigmoss2981 I like to hear your Korean... I bet you're not even speaking a 2nd language. Mexican.. lol, tells a lot.
I like your videos, because you explain in details which ingredients can be replaced with more affordable ones and how that changes the taste. And the part where you show how to use leftovers is the best. It's much more than a recipe
“If you’re a rich guy with a bunch of green onions, just add more in…” love it 😂❤
I wish I was a rich guy because I LOVE green onions lol
A trick I learned from making the marinated eggs for Ramen is use a small but tall container. Put your eggs in the marinade and put a piece of paper towel on top. Make sure to soak paper towel in the marinade by pushing it down. It will keep soaking the marinade and coat the side the is not in the marinade.
Y'all- you can use this marinade with soft or firm tofu! You can then eat as is OR fry up in thin slices for sandwiches!
I never thought that you might struggle with all of the English translations, as you make it look so easy. Thank you both for everything that you do!
Great delivery. I really enjoyed the pace of your video.
Claire's the best food taster and critic.
Aaron, you're like a mind reader or something. I've been watching every video and reading every article about these eggs I could find, for the last 2 days now. Trying to figure out the best way to make them. Your video was published literally just in time, as I was planning to make some tomorrow for the first time.
Wow, perfect timing! Please let us know how it turned out! 😍
@@AaronandClaire I certainly will. I'm making your gochujang alfredo tonight, for the third or fourth time. If I had to estimate, I'd say about 28.5714% (2/7) of everything I cook these days is based on your recipes and videos.
Same here😁
SAMME I've been looking for two days
Literally I had just wrote down to make them this week and then I saw this
Your English is very good. Well done. Easily understood, very specific instructions. No guess work, no mysteries. I am DROOLING!🤤
Get My COOKBOOK amzn.to/3yZy1ro
Get Written Recipes here! bit.ly/3SXCLYP
Subscribe Aaron & Claire bit.ly/2XbCKSH
Support This Channel!! bit.ly/32qfmnJ
Our Instagram instagram.com/aaron_and_claire/
#AeronandClaire @05:15 An even better way to get rid of the uneven marinading, is to just put a paper towel on the top and scoop some of the marinade on top. Also, line the bowl with paper towels to prevent the area where the egg touches, from not marinading as well. Doing this will marinade the eggs all the way around and less work for you.
Nice! My chickens are laying eggs like crazy and now i know just what to do with them! Thanks 👍
Fresh eggs and this marinade? I think yours is gonna be the most delicious marinated eggs in the world 👍
"everything will be fantastic". Nice!
Another tip to avoid the bald spots on eggs, is to put a paper towel on top of them. It will get saturated with the marinade and colour the top of the eggs
Japanese technique 😅
No. Just put a plate on top. No paper towels in food lol. It's common sense. Did you just make that up? 😂 Don't be giving stupid advice if you're clueless. 😂
Thank you for the perfect soft boil egg. I love a runny yoke and always tend to overcook them.
I think I'm also going to use that marinade on some chicken thighs. That would really give them some good flavor.👍🏻😋
Trying these this weekend. will report back shortly.
That's the spirit! 😎👍
@@AaronandClaire I tried them! They are delicious! I recommend to anyone thinking about trying it or loves eggs :)
OMGAWD!!!
Delucious!
Professionals cook, here!
Glad to have the recipe, Chef!
I am a type two diabetic. The next time I make them, I’m gonna cut the sugar in half. But I know they’ll still be extraordinary.
I use the Serranos.
I put a little sake and a little Japanese vinegar in as well.
I just subscribed to your channel. These eggs are life-changing!
I love Korean food so yummy and healthy and even the deserts are great❤. I’m buying your cookbook❤
Pro tip: mix the marinade in a large ziplock bag and marinate the eggs right in the bag. Be sure to remove all the air before sealing. Lay it flat on a shelf of your fridge and simply flip the whole bag over a couple of times while they marinate.
Pro tip on this great pro tip: put your bag on a plate in the fridge just in case of leaks! Ask me how I know!
@@dorothyyoung8231 LMAO 😂
Pro tip: use reusable containers over disposable ones. It's more sustainable and you'll ingest less microplastic.
@Aura983 Sorry, but I have no intention of stopping my use of disposable ziplock bags until the major sources of plastic pollution start doing their part. I have my reasons, and debating the issue with a random stranger in a RUclips comment section is another thing I have no intention of doing.
@@dorothyyoung8231 how did u know
I was in need of a homemade snack to make this weekend. I no longer have that need. 😊
With this bad boy, you don't need anything 🤣
Once again, Aaron with the win! I had no idea that this even existed. Maybe I need to make a trip to Korea. It's just simple ingredients simply done. So easy!!! Thanks.
I'm so glad I could introduce you to something new and exciting! 😍 Thanks!
Aaron, I just wanted to say a huge thank you for your content - everything is so tasty and easy to make. You always keep in mind that some products might not be available in non-Asian countries.
I lived in Thailand for 3 months and had to get used to the local groceries and cooking habits. I watched your videos every day to find new recipes to try, and it made it easier to find all the ingredients in Thai stores. Thank you for everyday inspiration and tasty food on my table 🩷
Awesome recipe! Looking forward to giving it a spin! I'm going to have to wishlist (and buy) that cookbook of yours!
This is one of my favorite things to do with eggs. I usually have a TON of eggs in the fridge and I usually boil several any time I have water heating on the stove (like for pasta or ramen or whatever else needs boiling.) When I make this, I usually make about 8 to 10 at a time, I add dried shiitake mushrooms to the marinade as well, then when I set up my rice in the rice cooker I add some of the mushrooms from the marinade. This usually also includes some of the marinade in the rice, and they all cook together. Then I top with an egg or two and some butter (and a spoonful or three of marinade). It is SO good and it makes for such a wonderful and easy breakfast!
That sounds delicious and it's another way to some of those mushrooms that I don't use often enough because I just run out of ideas for them. Thanks so much for that. I've made these eggs before and I love them but the addition of the mushrooms will take it up a notch.♥
@@milomilo55 happy to share! Just make sure to cook the mushrooms before eating them! But enjoy! They are so tasty.
I just received your cook book as a surprise gift from my mother. I'm so excited to try your recipes, they look delicious. Thank you for your hard work and generosity bringing these Korean dishes to us.
Beautiful channel. Glad I found it!
Thank you, Aaron, as always all your recipes are delicious. Besides that you make it to seem so easy.
You are wonderful your English is amazing, your cookbook is stunning, and it has made me a better well well-rounded home cook. I love trying food from around the world. I love your videos and you and Clair are so cool.
Wonderful. I'm making these tomorrow, they look delicious.
Saw this today and made it. So happy I had the ingredients and these great directions. This is how I'm going to make bulgolgi from now on.
We made your egg recipe and they were phenomenal! Wow, So creamy and delicious! Thank you!
Hi Aaron and Claire, just a quick question, I live alone and although I would certainly polish off the eggs within a few days, the marinade would go to waste if I can only keep it for a week, so can I freeze it? Loving the videos and your cookbook is fab, I would encourage everyone to buy it. Love from the UK 🥰🥰
Use the marinade again for a second batch or toss it out. These eggs keep for weeks.
use the marinade for meat
@@gaydad4211 I used mine to marinate some imitation crab bits. Gave them some life.
I can't wait to make this. I just need to nut some peppers. It looks delicious. Your presentation was clear & helpful. Thanks!
I’m 🤤 drooling! This looks so good! I can’t wait to try this. Thank you.
Oh my- this looks delicious, seems simple, and I absolutely have to go and try to make it, like, right now!
Aaron and Claire, awesome video I really liked it
Thank you for saying that, my friend!! 😍
Acabei de fazer os meus,vou esperar as 6 horas para provar.
Obrigada!
Cumprimentos de Portugal
Great personality!!! Thank you for the easy Korean recipes, I live in a town without a Korean restaurant. I grew up in a military town and always had access to fantastic Korean food and my best friend is a two hour drive and only get to visit once or twice per year. Thankfully she has all of eomeonim’s recipes down and she prepares a feast for the visits.
I have been craving some marinated eggs. Tonight it’s without Chili’s but this weekend I’m going to find me a rich man to buy my Chili’s
Love Claire's reactions
Hi Aaron and Claire. Thanks for making this video. I’m always intrigued by those eggs every time I see them on a drama.😂
I also appreciate you sharing what to do with the leftover marinade .
Love from Tennessee!🤗💕
the timing of you making this side dish video couldn't be more perfect! I can't wait to make it for my family!
OMG I was just looking for this recipe. I've been subscribed for years now and love the vibes of this channel-the food always looks so delicious! Thank youuu! I'm so excited to try this out!!
You did a spectacular job with this video, love your voice lol such a delicious snack!
I made this today, I halved the marination required, as I wanted to make it for just a person. It turned out to be amazing! I wish I had some Calrose or sushi rice to go with it! It was not a great combo with Indian style rice (not basmati), but still tasted amazing!!! 😊
Thank you Aaron and Claire! I made this tonight and what a hit! I agree, you need the chilli hit! Super delicious 10/10
Love your channel! Love Korean food! I have tried to make some of your recipes and shared the food with friends. Thank you for making it simple for people like me who is not much of a cook.
Thank you for the recipe teach
Thank you for watching!!! 😍
Just made this, gonna marinate this overnight and sample it for myself. I'm EXCITED!!
Another great video and recipe! Thank you!
Love your ,"don't worry abt it" it's soooo cute as cute as you and your recipes.❤🙏😇
Can’t wait to try this!!
I love you and Claire
Your videos I can watch all day.
I do have a question. What can I replace sugar with in this recipe?
Thx
Thank you so much for enjoying our videos! 🤗Sweetness needs to be there to balance out the saltiness of the soy sauce. You can replace it with stevia, but I recommend using half of the amount.
I’m actually very happy I discovered this RUclips channel! Can I use any soy sauce? I’m just super picky and have a preference of soy sauce, so I was wondering if it’d affect it negatively?
As always thank you for a wonderful new recipe to add to my collection my friend and I actually have some Korean friends over here by me
You're always welcome! If you make this for them, I guess they will love you more🤣
@@AaronandClairethey actually work at a Korean restaurant 🤣🤣🤣🤣
Claire, you are such a delight. Love you!
Thank you! 🥰
when you submere eggs into the boiling water, do you keep them in it for 7 minutes from that exact point, or do you wait until it goes back into the boil and then wait 7 minutes?
From when you put them in, eggs cook fast and won't drop the temp significantly enough to effect the cook time more than maybe 3 seconds. If it takes a while to boil, the eggs were too cold, take them out a bit earlier next time and add 30 seconds or so this time.
It looks magical :o
Tell me about it! 😍
I've been thinking about marinaded eggs recently
Perfect timing to turn those thoughts into reality 😍
I want this so much
Let's make this!! 😍
This looks amazing, but one question. If the eggs are soft boiled and then in the fridge for 6 hrs will they not go hard? Before you serve them do they need to be at room temperature for a set time? I really love all your recipes ❤
I'm not sure how your channel ended up in my feed. Possibly because I subscribe to Yeung Man Cooking? In any case I'm glad this video popped up! This recipe looks easy and delicious, and that marinade is so versatile. You do a great job with the explanation and cooking demo, Aaron. And Claire is adorable! Your cookbook looks excellent and I'm thinking about buying it. I am vegetarian so I'm wondering how many of the recipes are vegetarian or can be readily adapted? Thanks and keep up the great work!
I like your voice it’s soothing
I'm gonna do it Claire's way and refill place sesame oil with butter 😀
How about putting the marinade over some fried or boiled tofu?
WOW what a great addition to a soy, sake and mirin concoction I recently made to marinate eggs for a homemade beef ramen I made from scratch. Can't wait until our chickens lay a few more eggs so I can give this a try soon.
Side dish?! This is my breakfast in most cases lol. Happy to see your recipe. 🥚
I use the remaining also as a dip for raw fish❤
So funny...i just had to write down my "drug eggs" recipe for my husband today and then i see you posted this video this week. I love your recipe for this and will definitely give it a try. I had to give mine to my husband (a chef) because i make them all the time at home and hes starting a new project for a ramen food truck and wanted my eggs to sell with the ramen. I will definitely be sharing your recipe with him as well because the flavor profile of yours is quite a bit different than mine...
These look amazing!!
Very helpful! Do you start with room temperature eggs? I store mine at room temperature, do I have to change some steps?
I am obsessed with these eggs. Have been for a while. And if I don't cook immediately with the extra sauce, I just distribute in my silicone ice cube trays, and freeze it. That way, when I want to add it to something, I just grab a couple of cubes and there we go! 😊
If I wanted to use my mirin with the soy instead of mixing sugar and vinegar, how much do you think would be a good substitute to maintain the same level of sweetness?
ty for this awesome recipe
Aaron, I have an excess of Perilla oil, do you have any more recipes to help me out?
It works great with balsamic vinegar so just replace olive oil with perilla oil when making a salad dressing. You will love it so much! 😍
that looks so good!!!!!!
Wow, so simple. The difficult part for me would be making the eggs, but I still want to try it 😊
I have a quandary/question! I decided to try growing perilla leaves for fun...& they are exploding!!! I guess they like the OR coast! Are there longer term ways to use them besides the marinated leaves? I found one quick pickle w/ cabbage, any thing else that will last?? Leave them for seeds? My chickens are even getting them, as I have so much! Help!😅
Love sesame oil it’s so flavourful mmmm❤
Can't wait to make this!!! ❤
Looks delicious 😊
Thank you 😍
I’m going to try this recipe tomorrow. ❤️❤️❤️❤️❤️
How long are the eggs for after soft boiling them? I'm totally going to try this! I saw similar eggs on a couple Korean shows on Netflix and have wanted to give it a try! Looks yummy! ❤
Thank you.
Yum! Butter!!!❤
I've been waiting for this recipe..
I buy ready made shelled hard boiled eggs 🥚. I will definitely try using these.
looks awesome!
I love you guys … I love your videos
Hi, I want to try this recipe! Do you heat the eggs before eating with the hot rice?
My god this looks incredible 🤤
Hi Aaron, will it be better if we cooked n cool down the sause before putting in the eggs? Can it keep longer in the fridge? Thank you ❤
Why can't I Like this more than once?! :D
KOREAN MARINATED EGGS
Ingredients:
1/4 yellow onion
1 Cheongyang chili pepper (or serrano, jalapeno, etc.) (optional)
1 mild red chili (or red bell pepper)
2 green onions
2 garlic cloves
6 cups water
6 large eggs
Hot steamed rice, about 1 cup (210g) for each serving
Marinade:
1/2 cup (120ml) soy sauce
1/2 cup (120ml) water
2 tbsp sugar
1 tbsp white vinegar
1 tbsp toasted sesame seeds
1/2 tbsp toasted sesame oil
1/4 tsp black pepper
I just put the eggs in the marinade and took a taste of it and holy f…! I could chug down that whole bowl of marinade by itself! I’m excited for the final result tomorrow 💕
Would make an excellent rice killer, especially alongside wanjajeon (I watched a video on such from Maangchi recently)
I don't know if you have eggs break on you in the water. I just recently learned that if you let the eggs sit in hot tap water for a few minutes, or while you are getting everything out, will help them not to break. Since I started doing this I have never had anymore cracked eggs. Just passing on the chef tips to other chefs. Thank you for the delicious recipe.
I steam my eggs in a basket rather than boil them and they never crack. Also something to try!
@@mg725 like a bamboo steamer? Can you still get them nice an yolky?
@@PlantDaddyGaming it's a little metal one, it's not exactly a basket but has a flat open bottom and a couple of little handles, kinda hard to describe. but yes, I steam them in a covered pot of shallow water for seven minutes and they come out perfect; whites nice and set and the yolk thick but runny.
I tasted these before and they were so good! How long do marinated eggs last and what's the longest amount of time they should be in the marinate? I tried some eggs that had been in the marinate for a couple of days and they tasted way too salty to me.
I accidentally left a batch in the marinade for 2 weeks. That was toooo looong! I prefer about 3 days to 5 days. If that makes them too salty for you, either soak only 24 hours, or adjust the sauce ingredients. Perhaps use a low sodium soy sauce and ideas like that. I've made this recipe 3 times so far, and am adjusting each time for my personal preference. Just remember to write down what you do, so you can remember the next time!
These look so amazing... I will most def try this with curry or carbonara samyang ramen. Thank you so much for this and allbof your amazing recipes. Even my own children (8, 10) and picky husband loves them. ❤
The way your video is framed sounds quite similar to Gugafoods! You both have a very kind, similar way of speaking that I think is very interesting!
Haha thanks! I also get surprised because of the way of speaking 🤣
Welcome aboard. As a long-time viewer, with at least 15-20 of Aaron's recipes in my regular rotation, I can say it's worth the time to check out all of the videos on this channel. I blame him for why I now regularly buy gochujang in 3 kg tubs these days! :D
what kind of rice should i use